I posted this recipe last week when I made it. It appears to be one of the favorite Instagram food photos on my new account, so it deserves some recognition here! I love cauliflower, and I’m always looking for new and creative ways of preparing it. This dish was hearty enough to stand on its own; I added garbanzo beans to it, and of course a host of other ingredients that made the flavor of the dish pop like a weasel. So, here it is!
1 large head of cauliflower, washed and cut into bite-sized florets
1 16-oz can garbanzo beans, washed and drained well
1 medium-sized tomato, deseeded and finely chopped
1 handful of fresh cilantro, washed and finely chopped
1 large sweet onion, finely chopped
5 cloves of finely chopped garlic (or less, if you’re worried about your breath)
2 tbsp yellow curry
1 tsp Garam Masala (an Indian spice for those of you unfamiliar with it)
1/2 cup water (or vegetable broth)
Salt and pepper to taste
Juice of half a lime, plus a wedge for the plate
Heat olive oil over medium heat in a large heavy skillet. Add the chopped onion and garlic, and turn the heat down to low. Cook for about 4-5 minutes, stirring constantly so the garlic doesn’t burn. Add the curry powder and Garam Masala, and mix well. Continue cooking over low heat to let all the flavors blend for another 3-5 minutes. Add the cauliflower florets and mix well so that they are coated with the curry mixture. Turn the heat up to medium-high and stir-fry for about a minute or two before adding the water (or vegetable broth). Add the garbanzo beans, stir well, and bring to a boil. Turn the heat down to low, cover and let cook for about 10 minutes. Remove the lid to test the cauliflower for doneness. Depending on how well you like your cauliflower cooked, you can cook a few minutes longer with the lid on. Remove the lid, and if there is still liquid, let it evaporate by cooking a few minutes longer. When all liquid has evaporated, add the tomato and the cilantro, stir well and cover. Turn the heat off and let it sit for a few minutes. Test for salt and pepper. Plate into bowls, squeeze a little lime juice over each bowl, and garnish with a wedge of lime on the side.